Gluten Free

A far cry from anything in a bottle, this intensely flavored syrup tastes great over waffles, pancakes, and even ice cream. You can use one type of berry or a combination of berries.

Instead of pouring syrup and butter over a stack of pancakes, we put the butter in the syrup. This sweet and creamy syrup is also great on Cinnamon Buns (page 225).

A STACK OF FLUFFY, HOT PANCAKES can lure even the most dedicated sleeper out of bed. Made with masa flour (corn flour), these gluten-free pancakes have a decidedly corn flavor that is even better topped with a warm citrus honey-butter syrup or Northwest Berry Syrup (page 221). Masa flour, also known as masa harina, is available in most grocery stores and is commonly used in Mexican cooking.

FRUIT SALADS ARE BEST when based on what’s in season. While the fruit may change, I always use a delicious vanilla syrup that works wonders with any combination. Below is a list of what fruits you’ll find in season that pair well in this salad.

Using the oven to toast nuts is best. You get more uniformly toasted nuts than in a skillet on the stove, and there’s less chance of burning them (if you set a timer, that is). Let toasted nuts cool completely before using them in a recipe or storing in an airtight container.

Besides serving this with the apple crisps, we use it as a sauce for cheesecake (see page 201). This basic caramel sauce also tastes great over ice cream.

ANYONE WHO’S COOKED WITH ME KNOWS I LOVE CAPERS. (If I had my way, I’d write a caper cookbook.) Here’s a dish I’ve made at home for years that we now sell at Pasta & Co. The rich flavor of cauliflower balances perfectly with the lemon and capers, while the red onion gives the dish a hint of color and a little crunch.

This confit is truly versatile. It can be used as a thickener in a soup or sauce, a flavor and texture boost to potato salad, or a filling for pork or beef sandwiches.

THIS RECIPE WAS INSPIRED BY DOLMADES, the classic Greek appetizer. Mustard greens, a deliciously bitter leaf, stand in for grape leaves, and the earthiness of celery root and the bite of sheep’s-milk cheese complete this healthy, hearty dish that your vegetarian—and nonvegetarian—friends will love. It’s important to use fresh herbs instead of dried in this recipe because these ingredients aren’t cooked and dried herbs wouldn’t be fully reconstituted.

SMOKY BLUE CHEESE ADDS A DECISIVE TANG to ordinary mashed potatoes, and yams lend a great color and flavor. These creamy potatoes are a wonderful accompaniment to the Pan-Roasted Orange-Paprika Carrots (page 146) or virtually any meat dish in the book.

THIS IS A TRIPLE-ORANGE VEGETABLE DISH: bright orange carrots, paprika, and orange juice come together to create a vibrant side dish.

ROASTING VEGETABLES BRINGS OUT THEIR TRUE FLAVORS, and tossing them in a vinaigrette before roasting accentuates the flavors even more. Although red bell peppers are not an autumn vegetable, they add an undeniable flavor and color contrast to the other vegetables. Cut the vegetables into uniform pieces to ensure even cooking.

LET’S FACE IT: STEAMED BROCCOLI IS BORING, but pan-roasting broccoli in a dab of butter produces a vegetable even a kid would eat. To spice it up, I often throw in a mashed garlic clove and 1/8 teaspoon red pepper flakes.

IF YOU’VE GOT THE GRILL ON, nothing is easier than grilling sweet onions and fennel. Tossed with a balsamic dressing, the rich, caramelized flavors make a great side dish for meat, including Grilled New York Steak with Balsamic-Mushroom Ragout (page 136).

Any type of mushroom can be used in the ragout, but we prefer crimini, which are flavorful, good sized, and reasonably priced. If you use portobello mushrooms, remove the black gills.

NEW YORK STEAK, also known as strip steak or shell steak, is a tender cut that comes alive on the grill. Mushrooms are the natural choice as a side dish, with balsamic vinegar adding a deep, sweet note to the earthy mushrooms.

WASHINGTON STATE CORN appears in markets in July and doesn’t stop until September. Fresh, sweet corn is truly the taste of summer and takes only a few minutes to prepare. Vegetables are so plentiful in the summertime we always end up with bins of beans and corn, and after weeks of eating corn on the cob I came up with this simple way to celebrate the summer bounty.

This velvety sauce, made with a bottle of red wine and a bottle of port, a sweet fortified wine, enhances any meat it is served with. The wines are reduced with chicken stock for a sauce more intense than the average red wine sauce.

MAKE THIS RICH DISH ON A WINTER’S NIGHT, and for six hours your house will be filled with the wonderful aroma of slow-cooked pork. The longer and slower you cook it, the better it is. The pork has several layers of flavor, including deep orange from the fresh orange juice and marmalade, a kick from the chili powder, and a vinegar tang from the olives. Serve the pork as a pulled-pork sandwich, spooned over Parsnip-Herb Biscuits (page 247), over pasta, or with steamed potatoes.